I noticed it had been a long time since I last tried an Asian-style dish, so I figured I’d remedy that. I was looking for something a little different this time… most dishes I try emphasize the meat used (beef, chicken, pork, etc.), but in many Asian cuisines it’s the vegetables and starches (rice or noodles) that get most of the attention. So I started looking around and found this recipe.
While the the recipe photo plainly shows strips of pork, the meat is almost an afterthought in this dish. And while there is a significant amount of vegetables in it as well, it’s the noodles and sauce that are the real stars here. I’m sure the meat could even be left out and it would still serve well as a main dish for many people… but I prefer to leave it in since I’m a carnivore at heart.
This recipe has been upscaled to 8 servings to allow for larger families or leftovers. However, be aware during the final stages of cooking it will take a large cookpot or wok to hold everything. Also, a word of advice: be sure to do *all* the prep work first because when the actual cooking begins it goes very fast and there won’t be time to stop.
Adapted from Christie At Home
Shanghai Fried Noodles
Description
A more traditional Asian style dish where the emphasis is on the vegetables, starches (rice/noodles), and sauces than the meat itself.
Adapted from Christie At Home
Ingredients
Pork Marinade
Noodle Sauce
Fried Noodles
Instructions
-
In a medium bowl, mix the ingredients for the pork marinade. In a small bowl, mix the ingredients for the noodle sauce. Set the noodle sauce aside.
-
Slice the pork into thin strips. Add to the bowl of marinade and stir to coat all pieces evenly. Allow to marinate at room temperature for 20 minutes.
-
Prepare noodles according to package directions. Cook only just to al dente, then remove from heat, drain, and rinse thoroughly with cold water to stop cooking and remove starches (noodles will be chewy). Drain and set aside.
-
In a large skillet or wok, heat oil over medium-high heat. Add pork and garlic and cook 3-4 minutes or until pork is almost cooked through. Add cabbage, onion, and mushrooms and stir-fry until wilted, another 3-4 minutes.
-
Add noodles and noodle sauce, and stir/toss mixture until noodles are coated. Serve immediately.
Servings 8
- Amount Per Serving
- Calories 457kcal
- % Daily Value *
- Total Fat 18.4g29%
- Saturated Fat 3g15%
- Cholesterol 46mg16%
- Sodium 1382mg58%
- Potassium 437mg13%
- Total Carbohydrate 45.3g16%
- Dietary Fiber 3.1g13%
- Sugars 4.8g
- Protein 23.2g47%
- Calcium 46 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- Napa cabbage and many of the sauces can be found in larger grocers or in Asian markets.
- The recipe photo used Udon noodles.
- Some noodles are sold pre-cooked. When using these, only blanch them for 2-3 minutes in hot water before rinsing.
- If Shiitake mushrooms are not available, substitute any other favorite or available mushrooms.
- If dark soy sauce is not available, simply use more regular soy sauce.
- Shaoxing is a Chinese cooking wine. If not available, cooking sherry can be used. If neither are available or not desired, substitute with more broth.
- Low sodium soy sauce can be substituted for regular soy sauce.
